Italian restaurants are often family-run, characterized by their cozy, at-home atmosphere. This fosters a culture where people can relax and enjoy local cuisine and wines without pretense.

For Italians, wine is like everyday tea in Japan—
always present on the table with meals.

For example, you can buy wine in university cafeterias, and not so long ago, even highway rest stops offered wine by the glass. Wine is a constant in Italian daily life, no matter the situation.

Furthermore, Italy boasts a rich culinary diversity, with food cultures varying greatly from region to region. What is eaten in Piedmont and Sicily can be so different that it's hard to believe they are in the same country. Local cuisine is intimately linked to the local wine.

It is against this backdrop of food culture that Italian wines are so varied and pair surprisingly well with Japanese home cooking.

The acidity of tomatoes, the richness of olive oil, the aroma of herbs—
wines that complement these elements are also perfect for Japanese cuisine.

For instance:
 ・The moderate acidity of Sangiovese pairs well with teriyaki and nimono (simmered dishes).
 ・Aged white wines enhance the umami of dashi (broth).
 ・Trento Spumante makes fried foods feel lighter.

Italian wine is not "just for special occasions," but rather something that
"makes everyday life more comfortable and delicious."

Italy's greatest characteristic is the "diversity" of its terroir (land, climate, and the people who live there). The country's topography, stretching from north to south, is rich in variation, and because there are many mountainous and hilly areas, the elevation and slope also differ. The climate and soil are also diverse, and the grape varieties cultivated and cultivation methods vary greatly from region to region.

■ Climate

Although located quite far north, between 35° and 47° N latitude, the warm climate is due to the influence of the North Atlantic Current (a warm current). The Alps, towering like a屏風 in the north, protect against cold winds from the north, and hot winds blowing from Africa in the south also contribute to the warmer climate.

Italy, stretching nearly 1300km from the North Alpine Tyrol region to near Africa in the south, has a diverse climate including Alpine, continental, and Mediterranean climates.

■ Topography

To the north, the Alps stretch from east to west, forming the border with France, Switzerland, and Austria. To their south, the Prealps and hilly areas continue, and further south lies the Po Plain. From where the Po Plain ends, the Italian Peninsula juts into the Mediterranean, and its most distinguishing feature is the Apennine Mountains running through the center of the peninsula, causing completely different climates on the eastern Adriatic Sea side and the western Tyrrhenian Sea side.

Due to the mountain range in the middle of the Italian Peninsula, the topography changes dramatically from the sea to plains, and then quickly to hilly areas and mountainous regions. This creates a very diverse terroir (land, climate, and the people who live there) within a narrow area.

■ Soil

Many grape-growing regions have calcareous soil, and the proportion of sand and clay varies by region. The prevalence of volcanic soil is also a characteristic of Italy, with Soave, Taurasi, and Etna being prime examples.

South of the glacial lakes in Northern Italy, glacial till soil extends (e.g., Franciacorta, Lugana, Bardolino).

Sardinia is older land than the Italian Peninsula, and Gallura has granite soil. Compared to other European countries, the short distances and numerous steep rivers are also reasons for the rich diversity in soil.